List of Ingredients
- 3 3/4 C. of whole milk
- 1 LB. of dark chocolate
- 2 C. of type 0 flour
- 1 3/4 STICK of butter
- 1/4 C. of sugar
Method
In a bowl, mix together the flour and sugar. In another bowl, add the room temperature milk, then incorporate the flour and sugar, mixing until everything is evenly blended. Pour the mixture through a sieve and into a saucepan, then heat.
Add in the finely chopped chocolate and the butter and mix until they are melted. Lower the heat to the minimum and cook while stirring for 3 minutes. Raise the heat and continue to cook while stirring, until the pudding becomes thick (at about 210°F).
Lower the heat again and continue to cook while stirring for about 7 minutes. Fill a non-stick bundt pan (10-inch diameter) with extremely cold water to cool it. Dump the water out after five minutes and dry it; pour in the mixture and let it cool until it reaches room temperature.
Cover it with plastic wrap and let it chill in the refrigerator for 2 hours. Remove the custard from the refrigerator and discard the plastic wrap; place a plate on top and turn the custard over. If the custard does not come out of the pan, briefly immerse the pan in hot water. Serve the custard cold with whipped cream to taste.